Reviewing what I've learned here

I've reached the point in the management rotation where most of my projects have been completed.  I am presenting an employee in-service presentation at the managers meeting next week, and have already done a recipe development project , a performance improvement project, and a business plan for a nutrition awareness table.  I will be spending the next several weeks writing up my final reports on how these projects went, why they were done, and what the results were.  I already posted a picture of the recipe development project, which I've decided to keep vegan and gluten free after all, so I'll focus on the other two.

During the past week, I put on my nutrition awareness table right outside Crossroads in the Oklahoma Memorial Union.  My nutrition board focused on the ability to get hydration from a variety of foods (not just water), and how to meet fiber and calcium needs.  There were also pamphlets available that I made to give students ideas for how to make healthier choices at the Oklahoma Memorial Union.  We served stewed apples (similar to apple pie filling, but with less sugar), chickpea salad, and cranberry kale salad.  The goal of these samples was to give students some ideas about ways to incorporate more fruits and vegetables into their diets.  This indirectly encourages higher fiber diets, since fruits, vegetables, and especially the chickpeas in the salad are high in fiber.  This also went along with the information on the nutrition board pointing out how much water we can get from fruits and vegetables.  The students enjoyed the different offerings we have, and several of them took copies of the pamphlets, as well as recipe sheets showing them how to make the foods they sampled.  We probably had about 100 students visit the table, based on how many servings of food we had left over. 

Here's a look at the board I put together highlighting fiber, calcium, and water content of foods:

 

I also recently completed a performance improvement project with the help of Jamie Palmer, the manager at O'Henry's, as well as Rebecca Seaton(manager of Oliver's),  and Sharon Barker (manger of Cate Center).  I did some assessments of the consistency of product being produced there and focused in on the make your own salad station, where Jamie and I worked to develop a standard for how the salads should be assembled.  I then created instruction sheets indicating how to prepare the salads and what portions to use.  We implemented the new procedure on a Monday and I came back to assess the progress that Friday.  It may take some time for the employees to get used to this procedure, but when they do it will be much easier for them to have consistency in their salad production.  I'm very appreciative to all the Cate managers for their help, and am glad Jamie Palmer was so willing to let me try something different within her area.  Thanks.

 

Next week, I'm bringing a presentation to the managers meeting about Stealth Health, giving ideas about how we can help customers eat more healthfully without thinking about it.